Managing day to day operations in F&B outlet with the highest level of quality & customer satisfaction.
-overseeing the daily operations of the outlet, include hiring and training staff following company policies,
solving a problems and creating work schedules for outlet staff.

-Maximizing the value of an appealing atmosphere in the restaurant requires a good bit of business savvy.

-Ensuring incoming staff complies with company policy.

Training staff to follow restaurant procedures
Maintaining safety and food quality standards.

-Organizing shift schedules.

-Keeping track of employees’ hours
Recording payroll data.

-Ordering food, linens, gloves and other supplies while staying within budget limitations.

-Supervising daily shift operations.

-Ensuring all end of day cash outs are correctly completed.

-Coordinating daily front- and back-of-house restaurant operations.

-Controlling operational costs and identifying ways to cut waste.

-Appraising staff performance.

Interviewing/recruiting new employees
Interacting with guests to get feedback on product quality and service levels